Scrambled Eggs with Red Bell Peppers

Brighten your breakfast table with this quick and flavorful Scrambled Eggs with Red Bell Peppers recipe! Packed with the natural sweetness of sautéed red bell peppers and the fluffiness of perfectly cooked eggs, this dish strikes the perfect balance of simplicity and gourmet. A touch of milk enhances the eggs' creamy texture, while a hint of butter adds richness to every bite. The peppers are lightly caramelized to bring out their full depth of flavor, and a sprinkle of fresh parsley provides optional garnish and a fresh, herby finish. Ready in just 20 minutes, this easy scrambled eggs recipe is perfect for busy mornings or a leisurely weekend brunch. Serve it alongside crusty toast or fresh fruit for a wholesome, colorful start to your day!

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Servings: 2

Ingredients

• 4 large eggs
• 1 red bell pepper
• 2 tablespoons milk
• 1 tablespoon unsalted butter
• 0.25 teaspoon salt
• 0.125 teaspoon black pepper
• 1 tablespoon fresh parsley (optional, for garnish)

Directions

Step 1

Start by thoroughly washing the red bell pepper. Cut the bell pepper in half, remove the seeds and stem, and then finely dice the red bell pepper into small, even pieces.

Step 2

Crack the eggs into a medium-sized bowl. Add the milk, salt, and black pepper. Use a fork or whisk to beat the mixture until the egg yolks and whites are completely combined and the mixture is slightly frothy.

Step 3

Heat a non-stick skillet over medium heat. Once the skillet is warm, add the unsalted butter, allowing it to melt and coat the pan evenly.

Step 4

Add the diced red bell peppers to the skillet. Sauté them for about 3-4 minutes or until they become tender and start to slightly caramelize.

Step 5

Reduce the heat to low and pour the egg mixture into the skillet over the red bell peppers. Allow the eggs to sit undisturbed for a few seconds until they just begin to set at the edges.

Step 6

Using a spatula, gently push the eggs from the edges towards the center. Continue this process, letting the uncooked eggs flow to the edges of the pan. Do this until the eggs are softly set but still slightly runny in spots, making sure not to over-stir; scrambled eggs should have large, soft curds.

Step 7

Remove the skillet from the heat and let the residual heat finish cooking the eggs. The scrambled eggs should not be dry but should still slightly glisten.

Step 8

Transfer the scrambled eggs to plates and, if desired, garnish with freshly chopped parsley for a pop of color and added flavor.

Step 9

Serve the scrambled eggs hot, with your choice of toast, bacon, or fresh fruit for a complete meal.

Nutrition Facts

Serving size	(365.0g)

Amount per serving	% Daily Value*
Calories	435.2

Total Fat 33.0g	0%
Saturated Fat 13.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 777.7mg	0%
Sodium 887.9mg	0%
Total Carbohydrate 12.6g	0%
Dietary Fiber 2.6g	0%
Total Sugars 5.6g
Protein 26.3g	0%

Vitamin D 173.0IU	0%
Calcium 161.4mg	0%
Iron 4.6mg	0%
Potassium 582.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.6%

Protein: 23.2%

Carbs: 11.1%